Shrimp Spring Rolls (Jeff Mauro) Recipe

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Ingredients:

Serving

16 shrimp (16 to 20 count), peeled and deveined, tails removed
3 cups dry white wine
2 bay leaves
juice from 1 lime
1 tbsp kosher salt
2 oz thin rice vermicelli
1 cup shredded carrots
1/2 english cucumber, peeled and julienned
1/2 red bell pepper , thin julienne
2 tbsp rice wine vinegar
2 tsp soy sauce
8 large rice paper wrappers (8 1/2-inch rounds)
1 jalapeno , cut into 1/8-inch slices
8 fresh thai basil leaves , chiffonade
peanut dipping sauce , for serving, recipe follows
1 tbsp peanut oil
2 cloves garlic, minced
1/2 cup peanut butter
1/4 cup hoisin sauce
1 to 2 tsp sambal olek
chopped roasted peanuts, for garnish

Directions:

Score the shrimp on the underside in three equally spaced horizontal cuts. Press firmly on the shrimp to straighten.
In a soup pot, combine 4 cups water, the wine, bay leaf, lime juice and salt and bring to a simmer. Turn off the heat, add in the shrimp and cover until the shrimp are pink, about 4 minutes. Scoop out the shrimp and shock in ice water to stop the cooking. Then drain and dry. Reserve the poaching liquid, keeping it hot but not simmering.
Add the vermicelli to the hot poaching liquid (no need to simmer or boil the water because that may over cook the noodles). Cook until just al dente, about 8 minutes. Drain.
Toss the carrots, cucumbers and red bell peppers with the rice wine vinegar and soy sauce.
Dip each rice paper wrapper in warm water, one at a time, for a second (no longer or they will get too soft). The wrapper should still feel somewhat hard when you first start working with it. By the time you finish getting all of your fillings in, the wrapper will have continued to soften. Layer the first one with 2 shrimp, a basil leaf, jalapeno slice, some vermicelli and vegetables. Gently wrap like a tiny burrito and cut on the sharp bias. Serve with Peanut Dipping Sauce.
Peanut Dipping Sauce:
Add the peanut oil to a small saute pan over medium heat and add the garlic. Cook for 1 minute, and then turn off the heat. Then add the peanut butter, hoisin, sambel olek and 3 tablespoons water and mix together. You may need to add a little extra water if the mixture is too thick. Garnish with the chopped peanuts.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	341.78 Kcal (1431 kJ)
Calories from fat	149.34 Kcal
		% Daily Value*
Total Fat	16.59g	26%
Cholesterol	19.96mg	7%
Sodium	820.09mg	34%
Potassium	290.16mg	6%
Total Carbs	27.57g	9%
Sugars	5.87g	23%
Dietary Fiber	2.61g	10%
Protein	7.65g	15%
Vitamin C	10.7mg	18%
Vitamin A	0.3mg	12%
Iron	3.9mg	22%
Calcium	35.4mg	4%

Amount Per 100 g
Calories	181.28 Kcal (759 kJ)
Calories from fat	79.21 Kcal
		% Daily Value*
Total Fat	8.8g	26%
Cholesterol	10.59mg	7%
Sodium	434.99mg	34%
Potassium	153.91mg	6%
Total Carbs	14.62g	9%
Sugars	3.11g	23%
Dietary Fiber	1.38g	10%
Protein	4.06g	15%
Vitamin C	5.7mg	18%
Vitamin A	0.2mg	12%
Iron	2.1mg	22%
Calcium	18.8mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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